Brussels Sprouts

"Once the green vegetable every child hates to eat, Brussels sprouts have made it to the delicious list," says Miguel Aguilar of Miami's Wynwood Kitchen.Part of their success is their versatility. Manuel Trevino, an alumnus of Top Chef and now at New York's Marble Lane, says that Brussels sprouts "can transport you anywhere in the world. I like to roast them with chiles, salt, pepper and olive oil very simply, but they can just as easily take on the flavors of Italy, Mexico or even Asian spices." Michael Fiorelli, Chef de Cuisine at Terranea Resort in Rancho Palos Verdes, on Los Angeles's southern coast, roasts whole Brussels sprouts on the vine and tops them with pancetta and roasted apples. "It’s a great centerpiece to a table," he says. "We shave Brussels sprouts thinly, with Jonagold apples, heirloom, carrots, parsley, chives, lemon juice, and olive oil," says chef Mark Mendez of Vera Chicago, as a salad to balance the rich Iberico pork tenderloin it's served with.